Sun July 15, 2018
Pain au Levain and Sourdough Secrets - Hands-on Workshop with a Master
SEE EVENT DETAILS
Menu: This is an intensive class on making the classic French sourdough, Pain au Levain. All steps and techniques will be shown and practiced in detail.
Kitchen on Fire hosts art historian-turned bread baker and award-winning author Michael Kalanty for a hands-on workshop. Follow Chef step-by-step while making your own Pain Au Levain dough, the classic French sourdough bread. Chef will demonstrate how easy it is to convert his Master Formula into great-tasting variations like Apple Walnut or Golden
Raisin Levain.
Learn the simple steps to keeping your natural yeast starter happy and thriving. See how easy it is to bake sourdough at home according to YOUR schedule, not the bread’s. Students can also purchase signed copies of Michael Kalanty's latest book, How to Bake MORE Bread: Modern Breads/Wild Yeast, which has been short-listed in the Bread category for Best Cookbooks of 2016. Purchases can be made through the "Book Now" menu, or during class. Limited spaces available.
Join us for this exciting experience, learn real skills for making fantastic artisan bread at home, and take home some of Chef’s 24-year old starter, too.
Class running time: between 3 and 3-1/2 hours.
show less
Kitchen on Fire hosts art historian-turned bread baker and award-winning author Michael Kalanty for a hands-on workshop. Follow Chef step-by-step while making your own Pain Au Levain dough, the classic French sourdough bread. Chef will demonstrate how easy it is to convert his Master Formula into great-tasting variations like Apple Walnut or Golden
Raisin Levain.
Learn the simple steps to keeping your natural yeast starter happy and thriving. See how easy it is to bake sourdough at home according to YOUR schedule, not the bread’s. Students can also purchase signed copies of Michael Kalanty's latest book, How to Bake MORE Bread: Modern Breads/Wild Yeast, which has been short-listed in the Bread category for Best Cookbooks of 2016. Purchases can be made through the "Book Now" menu, or during class. Limited spaces available.
Join us for this exciting experience, learn real skills for making fantastic artisan bread at home, and take home some of Chef’s 24-year old starter, too.
Class running time: between 3 and 3-1/2 hours.
Menu: This is an intensive class on making the classic French sourdough, Pain au Levain. All steps and techniques will be shown and practiced in detail.
Kitchen on Fire hosts art historian-turned bread baker and award-winning author Michael Kalanty for a hands-on workshop. Follow Chef step-by-step while making your own Pain Au Levain dough, the classic French sourdough bread. Chef will demonstrate how easy it is to convert his Master Formula into great-tasting variations like Apple Walnut or Golden
Raisin Levain.
Learn the simple steps to keeping your natural yeast starter happy and thriving. See how easy it is to bake sourdough at home according to YOUR schedule, not the bread’s. Students can also purchase signed copies of Michael Kalanty's latest book, How to Bake MORE Bread: Modern Breads/Wild Yeast, which has been short-listed in the Bread category for Best Cookbooks of 2016. Purchases can be made through the "Book Now" menu, or during class. Limited spaces available.
Join us for this exciting experience, learn real skills for making fantastic artisan bread at home, and take home some of Chef’s 24-year old starter, too.
Class running time: between 3 and 3-1/2 hours.
read more
Kitchen on Fire hosts art historian-turned bread baker and award-winning author Michael Kalanty for a hands-on workshop. Follow Chef step-by-step while making your own Pain Au Levain dough, the classic French sourdough bread. Chef will demonstrate how easy it is to convert his Master Formula into great-tasting variations like Apple Walnut or Golden
Raisin Levain.
Learn the simple steps to keeping your natural yeast starter happy and thriving. See how easy it is to bake sourdough at home according to YOUR schedule, not the bread’s. Students can also purchase signed copies of Michael Kalanty's latest book, How to Bake MORE Bread: Modern Breads/Wild Yeast, which has been short-listed in the Bread category for Best Cookbooks of 2016. Purchases can be made through the "Book Now" menu, or during class. Limited spaces available.
Join us for this exciting experience, learn real skills for making fantastic artisan bread at home, and take home some of Chef’s 24-year old starter, too.
Class running time: between 3 and 3-1/2 hours.
show less
Date/Times:
6506 San Pablo Avenue, Oakland, CA 94608
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